Looks elegant right? It’s a really posh meal and made for special occasions but my version is simple to make and super delicious.
One of the ingredients for this dish is traditionally a pate’, often a pate’ de foie gras. Well, I don’t know about anyone else but my grocery store doesn’t have this, and if they did I have a feeling it’s not very affordable. They do however have a pork pate’ and I’m just not sure how that would work with this dish. So as usual, I’m changing things up.
Let’s start with what’s known as Duxelles. They always have fancy words for what really just a mixture of minced mushrooms, shallots, garlic, herbs, butter, white wine, and a touch of cream. This is what I’m using to take the place of the pate’. This is my Beef Wellington. To go alongside, my Mocha Chili Spiced Roasted Asparagus.
I forgot to mention, in one of the pictures above is a play on Surf and Turf. Steve caught a couple Red Ear Sunfish earlier. I sautéed them simply in butter with garlic, lemon and fresh parsley.
Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 1 hour 10 minutes
Yields: 2 servings
Equipment: 1 (10-cup) food processor, rimmed baking sheet pan, 1 (12-inch) sauté pan, 1 (12-inch) cast-iron skillet, small mixing bowl, chef’s knife
Ingredients For Duxelle:
3 cloves of garlic, roughly chopped
1 large shallot, roughly chopped
1 pint of Cremini mushrooms, sliced
2 tablespoons of olive oil
2 tablespoons of butter, unsalted
1/4 cup of Pinot Grigio
2 tablespoons fresh thyme leaves, chopped
2 tablespoons heavy cream
1/2 cup of Italian-style breadcrumbs
1 box of Puff Pastry sheets, Pepperidge Farm
2 (8-ounce) Filet Mignons
2 teaspoons of Canola oil
1 tablespoon Kosher salt, divided between the two steaks
1 teaspoon freshly ground black pepper, divided between the two steaks
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
4 sliced of Proscuitto, thinly sliced
Start out by adding the garlic to a food processor, pulse until garlic is minced in size. Next, add the chopped shallots pulsing until shallots are minced in size. To the processor, containing the shallots and garlic, add the cremini mushrooms until all the ingredients are finely minced. Last, add 1 tablespoon of olive oil to bind them all the ingredients together. Transfer to a bowl. Refer to the pictures.
In a large sauté pan over medium heat add 2 tablespoons of butter with 1 tablespoon of olive oil. Add the Duxelles (mushroom mixture) to the hot sauté pan. Next, add the Pinot Grigio, stirring occasionally. Allow the Duxelles to cook giving the wine time to completely reduce, around 5 minutes. At this point, add the freshly chopped thyme leaves.
To the pan add heavy cream, stir to combine, continue to cook for 2 to 3 minutes. You may notice there is still too much liquid in the pan to have the consistency of a pate’. That’s where the breadcrumbs come in the play. Add 1/2 a cup of Italian-style breadcrumbs to the pan, stir until completely combined, This will take care of any extra liquid and give you the right consistency. Refer to the pictures.
Now for the steaks. Traditionally Beef Wellington is made with a whole tenderloin wrapped in puff pastry. This is a little different in that I’m making individual Beef Wellingtons.
Start with a hot cast iron skillet on medium-high heat. Add the Canola oil heat until the oil shimmers. First, pat the meat dry on both sides. Season both sides of the steaks with Kosher salt and fresh ground black pepper. Place the steaks into the skillet, do not touch for the first 1 to 2 minutes.
The steaks will actually stick to the bottom of the pan at first and then release naturally when ready to be flipped. After a few minutes (using a hand mitt) shake the skillet if the meat releases from the pan then it’s ready to be flipped to the other side, repeat the process. Transfer the steaks to a plate, turn off the heat.
Preheat oven to 425-degrees F.
In a small mixing bowl add Dijon and whole grain mustard, whisk to combine. together Spread this mustard mixture over the top of each filet.
Note: You want to remember when using puff pastry, to keep it in the frig until you’re ready to use it. You want it to be cold. Allow the pastry to thaw overnight in the frig.
Lay one sheet out on your board and place the steak in the center. Spoon half of the Duxelles over top of the mustard. Wrap 2 slices of Proscuitto around the steak and mushroom mixture. Repeat this process for the second filet. Refer to the pictures.
Take one side and pull the other side over to it pinching the two sides together. Then fold over the two sides in and place this side down on a rimmed baking sheet. Do the same with the second filet. Using a paring knife make 3 tiny slits in the top, to release steam, then score the top in a criss-cross pattern.
Finally, brush the tops with egg wash. Bake for 25 to 30 minutes or until pastry is golden brown and steaks register 125-degrees F. on an instant-read thermometer. Remove from oven and allow to rest for 5 minutes.
There you have it, my Beef Wellington. Serve with a side of my Roasted Mocha-Chili Spiced Asparagus.
*Eggwash: 2 large eggs and 2 tablespoons of water whisked together.